Handbook of nutraceutical and functional foods

Title:

Series:

CRC series in modern nutrition)

Publication Information:

Boca Raton : CRC Pr., 2001

ISBN:

9780849387340

Subject Term:

Functional foods -- Handbooks, manuals, etc

Added Author:

Wildman, Robert E. C.

Available:*

Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... PSZ JB	30000005204080	QP144.F85 H36 2001 r	Reference Book	Handbook	Searching... Unknown

For centuries man has speculated about the medicinal properties of certain foods. Scientific investigation has shown us that hundreds of compounds exist in natural foods that have health promoting properties. The Handbook of Nutraceuticals and Functional Foods presents an up-to-date and comprehensive review of this rapidly growing field for nutrition.

Written by an international team of experts, the book covers the history of nutraceuticals, their connection to preventing diseases, and marketing issues. Well researched, the book provides an easy-to-follow delineation of interorgan and intracellular activities of these substances. It contains figures that illustrate the molecular structure and design as well as metabolic pathways, providing you with an in-depth guide to nearly 200 nutraceutical compounds.

For decades nutritional recommendations have focused on what not to eat. Today, we understand that the other side of the nutritional coin - what to eat - may be equally if not more important. The Handbook of Nutraceuticals and Functional Foods explores the cause-and-effect relationship between nutraceuticals and health.

Robert E.C. WildmanRobert E.C. WildmanPamela L. Crowell and Charles E. ElsonSuzanne Hendrich and Patricia A. MurphyMark Messina and Eric T. Gugger and D. Lee AlekelJulie H. MitchellNajla Guthrie and Elzbieta M. KurowskaRobert A. DiSilvestroRichard M. Faulks and Susan SouthonRichard S. Bruno and Robert E.C. WildmanElizabeth H. Jeffery and Vickie JarrellJohn A. MilnerLuke R. HowardMichael A. Dubick and Stanley T. OmayeDenis M. MedeirosNajla Guthrie and Elzbieta M. KurowskaThunder Jalili and Robert E.C. Wildman and Denis M. MedeirosSidika E. Kasim-KarakasRosemary C. WanderParveen Kumar Rudra and Sudheera S.D. Nair and James W. Leitch and Manohar L. GargSidika E. Kasim-KarakasDianne H. Volker and Manohar L. GargAlfred H. Merrill, Jr. and Eva-Marie SchmelzSusan S. Percival and R. Elaine TurnerEdward R. FarnworthDavid J. CantyBruce A. Watkins and Yong LiJoan Sabate and Timothy Radak and Jack Brown, Jr.Gene A. Spiller and Monica SpillerLeonard N. BellNancy M. Childs

Chapter 1 Nutraceuticals: A Brief Review of Historical and Teleological Aspects	p. 1
Chapter 2 Classifying Nutraceuticals	p. 13
Chapter 3 Isoprenoids, Health and Disease	p. 31
Chapter 4 Isoflavones: Source and Metabolism	p. 55
Chapter 5 Soy Protein, Soybean Isoflavones, and Bone Health: A Review of the Animal and Human Data	p. 77
Chapter 6 Phytoestrogens: Involvement in Breast and Prostate Cancer	p. 99
Chapter 7 Anticancer and Cholesterol-Lowering Activities of Citrus Flavonoids	p. 113
Chapter 8 Flavonoids as Antioxidants	p. 127
Chapter 9 Carotenoids, Metabolism and Disease	p. 143
Chapter 10 Lycopene: Source, Properties and Nutraceutical Potential	p. 157
Chapter 11 Cruciferous Vegetables and Cancer Prevention	p. 169
Chapter 12 Garlic: The Mystical Food in Health Promotion	p. 193
Chapter 13 Antioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper Fruit (Capsicum annuum)	p. 209
Chapter 14 Modification of Atherogenesis and Heart Disease by Grape Wine and Tea Polyphenols	p. 235
Chapter 15 Olive Oil and Health Benefits	p. 261
Chapter 16 Anticancer and Cholesterol-Lowering Activities of Tocotrienols	p. 269
Chapter 17 Dietary Fiber and Coronary Heart Disease	p. 281
Chapter 18 Omega-3 Fish Oils and Lipoprotein Metabolism	p. 295
Chapter 19 Lipid Oxidation in Biological Systems Enriched with Long Chain n-3 Fatty Acids	p. 305
Chapter 20 Omega-3 Polyunsaturated Fatty Acids and Cardiac Arrhythmias	p. 331
Chapter 21 Omega-3 Fish Oils and Insulin Resistance	p. 345
Chapter 22 Omega-3 Polyunsaturated Fatty Acids and Rheumatoid Arthritis	p. 353
Chapter 23 Sphingolipids: Mechanism-Based Inhibitors of Carcinogenesis Produced by Animals, Plants, and Other Organisms	p. 377
Chapter 24 Applications of Herbs to Functional Foods	p. 393
Chapter 25 Probiotics and Prebiotics	p. 407
Chapter 26 Lecithin and Choline: New Roles for Old Nutrients	p. 423
Chapter 27 Conjugated Linoleic Acid: The Present State of Knowledge	p. 445
Chapter 28 The Role of Nuts in Cardiovascular Disease Prevention	p. 477
Chapter 29 Colon Cancer: Dietary Fiber and Beyond	p. 497
Chapter 30 Stability Testing of Nutraceuticals and Functional Foods	p. 501
Chapter 31 Marketing Issues for Functional Foods and Nutraceuticals	p. 517
Index	p. 529

Available:*

On Order

Summary

Summary

Table of Contents